OPTIMIZATION OF THE SYNERGISTIC ANTIOXIDANT EFFECT OF SELECTED PHENOLIC COMPOUNDS (GALLIC ACID, ROSMARINIC ACID and CAFFEIC ACID) AND INVESTIGATION OF THEIR ABILITY TO PREVENT FORMATION OF DNA BASE DAMAGE.
| Autor: | BAYAÇLI, Gizem1,2, PATIR, İlkyaz1, KARKAR, Büşra1, ŞAHİN, Saliha1 salihabilgi@uludag.edu.tr |
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| Zdroj: | GIDA: The Journal of Food. 2024, Vol. 49 Issue 5, p777-790. 14p. |
| Databáze: | Academic Search Ultimate |
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